As much as I adore living right nextdoor to a farmers’ market, I have to admit that every now and then, my eyes are bigger than my stomach. Or really, my eyes are just more “optimistic” about my cooking schedule than I am. :)
Either way, when I find myself at the end of the week with some remaining fruit or veggies that are shriveling and about to seriously pass their prime, I bust out my favorite solution — roasting them! I adore roasted veggies anyway, but it’s also a great way to rescue veggies that might still be tasty but no longer look quite as perfect.
So last night when I found myself with some now not-quite-as-gorgeous bell peppers and poblanos begging to be used, I ended up roasting a pan of veggies and turning them into these easy tacos. So this really isn’t a fancy recipe, per se, but they were so tasty and easy that I thought they were worth sharing! Just layered the roasted veggies, some of my favorite salsa, and some black beans (for protein!) together. And voila — a super-simple and delicious dinner was ready to go.
The best part is that you can do this with just about any veggies. And I’ve also listed a bunch of topping options below. Definitely a great “to the rescue” dinner for summer produce lovers!!!
Roasted Vegetable & Black Bean Tacos
Ingredients
- diced vegetables (I used red/yellow bell peppers, sweet potatoes, poblanos, onions, and mushrooms)
- canola or vegetable oil
- salt and freshly-cracked black pepper
- corn tortillas
- black beans, drained (if from a can)
- optional toppings: chopped cilantro, sour cream, shredded cheese, guacamole, etc.
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- Toss the vegetables in oil (about 1 Tbsp. oil for every 4 cups of veggies). Then spread out in a single layer on the prepared baking sheet, and season with salt and freshly-ground black pepper. Roast for about 20-25 minutes, until veggies are soft and have just started to brown around the edges. Remove and set aside.
- Assemble tacos by layering a few spoonfuls of salsa on a tortilla, then layer with black beans, roasted veggies, and desired toppings. Serve warm.
Notes
Did you make this?Let me know how it turned out in the comments below!
Going into my permanent rotation.
LOVE this recipe – My husband loves it – we can’t make it enough lately !! And we were looking for incredible recipes to take out on the boat this summer that can easily be made ahead of time- and this wins the prize! I posted about this recipe in my most recent blog post- check it out if you can.
I have also been known to buy a little more than I needed at the local farmers’ market… But, these tacos are a great way to use up all of the extra veggies! They look really tasty!
Those look delicious! Beautiful photos!